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still working directly with farmers we know, still breaking whole carcasses, still ageing beef the slow way, and are still obsessed with quality. At the same time, we have been preparing for the most significant operational step in our history: the move into our new production facility. That work has been quietly running in the background for well over a year and has shaped how we think about the next decade of business.”
Investing in technology
Supplying more than 1000 restaurants in London alone – many of whom boast Michelin Stars – HG Walter has firmly positioned itself as a leader in UK butchery, and so the new production facility will provide a great strategic advantage to the business as it continues to expand.
“ The motivation behind the new facility is simple: we needed more space and a site built specifically around how we work. The current site has served us well for years, but the scale and complexity of what we do now requires us to really step it up a notch,” Adam explains.“ The new unit provides multiple production floors, bespoke dry-ageing rooms, improved cold-chain flow, safer working environments, and far better energy efficiency. We’ re also creating a concept kitchen and collaborative office space that will allow us to host chefs, run training and test products properly. It’ s a major step forward, but one that will help us protect the standards we’ re known for.”
To complement this new facility, HG Walter has also been investing heavily in cutting-edge technology and machinery, not to completely alter its current operations, but to boost efficiency and further enhance the talent and craftsmanship of its dedicated team. 104